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Enjoy the fresh flavours of this Italian classic – then try our clever variations.
4 slices sourdough bread
2 1/2 tablespoons Bertolli olive oil
1 garlic clove, halved
2 medium vine-ripened tomatoes, seeded, finely chopped
2 tablespoons torn fresh basil leaves
1 teaspoon red wine vinegar
Pinch caster sugar
INGREDIENTS
METHOD
Step 1
Heat a chargrill pan over medium-high heat. Brush both sides of bread slices with 2 tablespoons oil. Cook for 1 to 2 minutes each side or until golden and charred.
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Step 2
Slice garlic glove in half and rub cut side of garlic over one side of each bread slice.
Step 3
Combine tomato, basil, vinegar, sugar and remaining oil in a bowl. Season with salt and pepper. Spoon tomato mixture onto chargrilled bread and serve.
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